What's for dinner? 2020

Amy · June 23, 2024, 12:29:19 PM

Red, White & Blue M&M'S Cookie Bars
Prep Time
15 mins
Cook Time
30 mins
Total Time
34 mins

These easy cookie bars loaded with Red, White and Blue M&M'S and mini chocolate chips are the perfect 4th of July Dessert.

Course: Dessert
Cuisine: American
Keyword: 4th of July Dessert, Chocolate Chip Cookie Bars
Servings: 24
Calories: 180 kcal
Ingredients
2 sticks of butter at room temperature
1 cup of granulated sugar
1 cup of firmly packed golden brown sugar
3 large eggs
1 1/2 teaspoons of pure vanilla extract
3 cups of all-purpose flour
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1 1/2 cups of Red White & Blue M&M'S, plus more for topping
1 cup of mini chocolate chips plus more for topping
Instructions
Preheat oven to 350 degrees.
Line a 9x13 aluminum baking dish with foil, leave some overhang to make removal easier.

Spray foil generously with nonstick cooking spray.
In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
Add in eggs and vanilla extract and continue to beat.
Lower speed of mixer and add flour, baking soda and salt, and mix until combined.
Add M&M's and mini chocolate chips and give a final stir, reserving some M&M's and mini chocolate chips for topping cookie bars.
Transfer cookie dough to prepared baking dish.
Press additional M&M'S and mini chocolate chips into top of cookie dough.
Bake 30 to 35 minutes.

Let cool completely and cut.
Nutrition Facts
Red, White & Blue M&M'S Cookie Bars
Amount Per Serving
Calories 180Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 22mg7%
Sodium 184mg8%
Potassium 107mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 99IU2%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000

Amy · June 23, 2024, 12:42:33 PM

YIELD: 16 SERVINGS (APPROXIMATELY)
Billot Log Cake a.k.a. Raspberry Buttercream Log
Billot Log Cake is inspired by the famous Vachon snack cake & is perfect for Canada Day. It's a sponge cake roll with buttercream raspberries & coconut.
Author Barry Parsons
PREP TIME
40 minutes
COOK TIME
20 minutes
TOTAL TIME
1 hour

Ingredients
For the Sponge Cake
1 cup flour
1 tsp baking powder
6 eggs separated, room temperature
1/4 tsp cream of tartar
1 cup sugar, separated in 2 portions of 1/2 cup each.
1 1/2 tsp vanilla extract
For the Vanilla Buttercream Frosting
4 cups icing sugar (powdered sugar)
1 cup butter
Approximately 2 tbsp milk
1 tsp vanilla extract
You will also need
1 1/2 cups fresh raspberries
3/4 cup raspberry jam or jelly
2 tbsp water
3/4 cup unsweetened or sweetened dried coconut
Instructions
To prepare the Sponge Cake
Line the bottom of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper cut to it's exact size. Do NOT grease the pan. Preheat oven to 300 degrees F.

Sift together the flour and baking soda and set aside.

Beat egg whites and cream of tartar until foamy.

Add 1/2 cup sugar gradually until egg whites come to soft peaks. Set aside in another bowl.

Beat the egg yolks and 1/2 cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns.

Slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the whipped egg white mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Spread the batter evenly into the prepared pan and bake for 20-25 minutes until the center springs back when touched.

Cool in the pan for about 15 minutes.

Run a sharp knife around the edge of the pan to release the cake.

Cover the top of the cake with another sheet of parchment paper and invert onto the counter top.

Beginning at the shortest side, loosely roll the cake up between the two sheets of paper, letting it rest with the edge seam on the bottom.

Let it cool completely. This technique will allow the cake to be more easily rolled later without cracking when the filling is added.

To prepare the Vanilla Buttercream Frosting
In the bowl of an electric mixer blend together the icing sugar and until the butter is well incorporated but the mixture is still a bit crumbly.

Add the milk and vanilla extract.

Add the milk a little at a time until the frosting is light, fluffy and smooth. I like to beat the frosting for an additional 5 minutes once I get the consistency correct in order to beat in more air and make it lighter and creamier.

To construct the cake.
Unroll the sponge cake and remove the top parchment paper. Spread the frosting evenly over the cake. Sprinkle the surface of the frosting evenly with the raspberries.

Starting at a short side of the cake, begin to roll the cake up, removing the bottom parchment paper as you go. The parchment paper is a great help in rolling the cake.Let the cake rest on a serving plate with the seam side down.

Mix together the raspberry jam and water. Heat the jelly and water in the microwave or in a small pot on the stove until it is smooth and evenly blended.

Brush the heated jelly all over the surface of the cake roll.

Finally sprinkle the entire surface of the cake roll with

Chill the cake in the refrigerator for a couple of hours before serving. I like to make this cake the day before to give time for the raspberries to meld with the sugar in the frosting making it even better.

Nutrition Information
Yield
16
Serving Size
1
Amount Per Serving
Calories
389
Total Fat
16g
Saturated Fat
10g
Trans Fat
0g
Unsaturated Fat
5g
Cholesterol
100mg
Sodium
157mg
Carbohydrates
59g
Fiber
2g
Sugar
48g
Protein
4g

Amy · June 23, 2024, 02:59:47 PM

Baked Ranch Oyster Crackers

Servings: 8
Ingredients:
- 4 cups oyster crackers
- 1 (1 oz.) package ranch dressing mix
- 1/2 cup vegetable oil or melted butter
- 1/2 teaspoon dried dill weed (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional)
Directions:
1. Preheat your oven to 250°F (120°C).
2. In a large mixing bowl, whisk together the ranch dressing mix, vegetable oil or melted butter, dried dill weed, garlic powder, onion powder, and cayenne pepper until the mixture is well combined and emulsified.
3. Add the oyster crackers to the bowl and gently toss them until they are evenly coated with the ranch mixture.
4. Spread the crackers out in a single layer on a baking sheet. Make sure they have a little room in between each cracker for even baking.
5. Bake the crackers in the preheated oven for 15 to 20 minutes, stirring them halfway through the baking time to ensure even cooking.
6. Once golden and fragrant, remove the crackers from the oven and allow them to cool on the baking sheet. They will become even crispier as they cool.
Variations & Tips:
- For an extra kick, consider adding a teaspoon of your favorite hot sauce to the oil and ranch mix.
- If you prefer butter over vegetable oil, melt some unsalted butter and use it as a substitute for a richer flavor.
- Cheese lovers may enjoy adding a quarter cup of grated Parmesan cheese to the seasoning mix before tossing with the oyster crackers.
- Store the baked crackers in an airtight container to maintain their crispness.

Tomereader1 · June 25, 2024, 08:22:23 PM

Patricia, would you have a recipe for a "light" Alfredo Sauce? The jarred kinds are not to my liking, and I want to make a sauce that will go good with broccoli, shrimp & fettucini. I particularly love the Lean Cuisine Shrimp Alfredo, but can live without some of the additives and too much sodium.

patricia19 · June 25, 2024, 10:06:16 PM

These are the only two I have, both older.

Cauliflower Alfredo Sauce
By Kristen McCaffrey Updated on Jun 20, 2024

This lightened up Cauliflower Alfredo Sauce has all the delicious cheesy flavor of traditional alfredo but is made with a case of cauliflower! Easy to make, freezer friendly, and delicious with pasta.

Are you a big fan of creamy alfredo sauce but don't love the calories? Use this skinny alfredo sauce recipe on top of your favorite pasta, as a dip for chicken fingers, or drizzled on roasted vegetables!

I don't know if there is anyone out there who doesn't enjoy a delicious, cheesy alfredo, but the average restaurant alfredo sauce has 1000 calories per cup. However, since I was craving some alfredo, I started the inevitable internet search for a lighter version and came across a brilliant idea - cauliflower alfredo sauce!

By using cauliflower in place of most of the cream and butter, you can create a flavorful, creamy alfredo sauce - with 70% fewer calories and significantly less saturated fat! I recommend making some as soon as possible.

Also, with this recipe, the better quality the parmesan, the better the sauce will taste. So, it is worth it to spend a little extra. One more thing! Alfredo fans shouldn't miss this Vegetable Alfredo and Chicken Broccoli Alfredo, that uses this tasty cauliflower alfredo sauce.

PREP TIME: 5 Min
COOK TIME: 30 Min
TOTAL TIME: 35 Min

Ingredients:

▢ 1 cauliflower
▢ 1 tbsp olive oil
▢ 2 shallots (or 1/4 cup onion)
▢ 4 cloves garlic, minced
▢ 1/2 cup canned nonfat evaporated milk
▢ 1/2 cup low sodium chicken broth
▢ 1 cup Parmesan cheese, grated
▢ 3/4 tsp kosher salt
▢ 1/4 tsp black pepper (or to taste)

Instructions:

1 Remove the leaves from the cauliflower and cut into individual florets. The smaller you cut the pieces, the faster they will cook.

2 Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender. Drain the water from the cauliflower.

3 In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes.

4 Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth

Serving Size 3/4 Cups

patricia19 · June 25, 2024, 10:26:03 PM

Herbed Alfredo sauce over lingine

Betty Crocker... Prep 30 min Total 30 min Servings 5

Made in 30 minutes, this rich and creamy side dish can also be a meatless main.

Ingredients:

12 oz uncooked linguine or 2 packages (9 oz each) refrigerated linguine
2 teaspoons butter or margarine
1 teaspoon olive oil
3 large cloves garlic, minced
1/2 cup finely chopped red bell pepper (1 small)
1/3 cup sliced green onions (about 5 medium)
1/3 cup chopped fresh parsley or 3 teaspoons dried parsley flakes
1/4 cup all-purpose flour
2 cans (12 oz each) evaporated low-fat milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 cup grated Parmesan cheese

Steps:

1 In 4-quart Dutch oven, cook linguine as directed on package. Drain; return to Dutch oven and cover to keep warm.

2 Meanwhile, in 10-inch nonstick skillet, melt butter with oil over medium heat. Add garlic; cook and stir 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk until well blended. Heat to boiling, stirring constantly. Cook 6 to 10 minutes, stirring frequently, until sauce is bubbly and thickened.

3 Remove skillet from heat. Stir in basil, oregano and salt. Pour sauce over linguine; toss gently to coat. Sprinkle with cheese.

Tips from the Betty Crocker Kitchens:

tip 1 Linguine are long, narrow, flat noodles and are perfect with this creamy sauce. However, if you prefer, you could substitute spaghetti or angel hair pasta.

Amy · June 26, 2024, 11:24:31 AM

The Best Broccoli Salad
A fresh crisp broccoli salad is tossed in a simple & creamy homemade dressing.

Prep Time20minutes minutes
Cook Time0minutes minutes
Chill Time1hour hour
Total Time1hour hour 20minutes minutes

Servings8 servings

AuthorHolly Nilsson
buy hollys book

Ingredients

8 cups broccoli cut into bite-sized pieces
⅓ cup red onion diced
½ cup dried cranberries
¼ cup sunflower seeds
½ cup bacon bits
Dressing
1 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
salt & pepper to taste
Instructions
Whisk together dressing ingredients in a medium bowl. Set aside.
In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.
Refrigerate for at least one hour before serving.

Notes
Broccoli Salad can be made ahead & kept in the fridge (at least an hour but up to 24 hours) until ready to serve.
Leftovers will last about 4-5 days in the fridge.
Dry broccoli very well so moisture doesn't water down the dressing. Broccoli does not need to be cooked for this recipe.
Reserve some crisp bacon for garnish if desired and add just before serving.
Store-bought coleslaw dressing can replace the homemade dressing if desired.
Nutrition Information
Serving: 1cup | Calories: 317 | Carbohydrates: 17g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 330mg | Potassium: 365mg | Fiber: 3g | Sugar: 10g | Vitamin A: 585IU | Vitamin C: 81.7mg | Calcium: 50mg | Iron: 1mg

patricia19 · June 28, 2024, 03:07:17 PM

Creamy Italian Dressing

by James Delmage and Tara

Prep: 10 minutes 16 Servings

This Creamy Italian Dressing recipe is better than anything in a bottle! Loaded with flavor from herbs, red wine vinegar, mayonnaise, and Parmigiano Reggiano, it's the perfect dressing for your favorite garden salads!

Ingredients

▢ 1/3 cup red wine vinegar
▢ 1/2 cup finely grated parmesan
▢ 2 teaspoons dried oregano
▢ 1/4 teaspoon hot crushed red pepper flakes
▢ 1 clove garlic paste
▢ 1/4 cup minced Italian flat-leaf parsley
▢ 1/2 cup mayonnaise
▢ 1/2 cup extra virgin olive oil
▢ salt and pepper to taste

Instructions

In a large bowl, whisk the ingredients until a smooth creamy dressing has formed. Alternatively, use a food processor.

Taste the dressing and season with salt and pepper to taste. If the dressing is too thick, simply thin with water, an ounce at a time. Enjoy!

Notes

One serving of dressing equals 2 tablespoons. This recipe makes almost 2 cups of dressing or 16 servings.

This dressing can be made by hand whisking, in the blender, or by adding the ingredients to a mason jar with the cap on and shaking vigorously.

Dressing can be saved in the fridge for up to 7 days.

Amy · June 29, 2024, 01:01:54 PM

RECIPES
RECIPES BY INGREDIENTS
VEGETABLES
BROCCOLI
Broccoli Salad
PREP TIME
20 mins
TOTAL TIME
20 mins
SERVINGS
4 to 6 servings
The recipe makes a generous amount of dressing, so you may not need to use all of it.

Ingredients
1 teaspoon salt

5 to 6 cups fresh broccoli florets (about 1 pound of florets)

1/2 cup toasted slivered almonds

1/2 cup cooked, crumbled bacon

1/4 cup red onion, chopped

1 cup frozen peas, thawed (or fresh peas if you can get them)

For the dressing:

1 cup mayonnaise

2 tablespoons apple cider vinegar

1/4 cup honey

Method
Blanch the broccoli:
Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli.

One minute will turn the broccoli bright green and leave it still pretty crunchy. Two minutes will cook the broccoli through, but it will still be firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy.

Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well (pat dry on a clean tea towel or put in a salad spinner to remove excess moisture).

Make the dressing:
Whisk together mayonnaise, cider vinegar and honey.

Toss salad ingredients with dressing:
Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well. (Note you may not need all of the dressing.)

Chill thoroughly before serving.
BROCCOLI
Nutrition Facts (per serving)
454
CALORIES
35g
FAT
30g
CARBS
10g
PROTEIN

Amy · June 29, 2024, 01:05:34 PM

Blueberry Crumb Bars
These blueberry bars are easy to make and never last long. Kids love them!

Submitted by A Beavers
Tested by Allrecipes Test Kitchen
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 15
Ingredients
3 cups all-purpose flour

1 cup white sugar

1 teaspoon baking powder

¼ teaspoon salt (Optional)

1 pinch ground cinnamon (Optional)

1 cup butter or shortening

1 large egg

4 cups fresh blueberries

½ cup white sugar

3 teaspoons cornstarch

Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.

Stir flour, 1 cup sugar, and baking powder together in a medium bowl; mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

Stir 1/2 cup sugar and cornstarch together in another bowl; gently mix in blueberries. Sprinkle blueberry mixture evenly over prepared crust. Crumble remaining dough over berry layer.

Bake in the preheated oven until top is slightly brown, about 45 minutes. Cool completely before cutting into squares.

Recipe Tip
Use can use any berries you like to make these bars.

Nutrition Facts

calories
318
total fat 14g saturated fat 4g cholesterol 12mg sodium 77mg total carbohydrate 45g dietary fiber 2g total sugars 24g protein 3g vitamin c 4mg calcium 27mg iron 1mg potassium 62mg

Amy · June 29, 2024, 01:07:49 PM

Delicious Raspberry Oatmeal Cookie Bars
This oatmeal cookie is one of my favorite cookie bar recipes.

Submitted by MARBALET
Tested by Allrecipes Test Kitchen
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 9
Yield: 1 8x8-inch pan
Ingredients
1 cup all-purpose flour

1 cup rolled oats

½ cup packed light brown sugar

¼ teaspoon baking soda

⅛ teaspoon salt

½ cup butter, softened

¾ cup seedless raspberry jam

Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan; line with greased foil.

Combine flour, oats, brown sugar, baking soda, and salt in a large bowl. Rub in butter using your hands or a pastry blender to form a crumbly mixture.

Press 2 cups oat mixture into the bottom of the prepared pan.

Spread jam to within 1/4 inch of the edge.

Sprinkle remaining crumb mixture on top; press down lightly into jam.

Bake in the preheated oven until lightly browned, 35 to 40 minutes.

Allow to cool before cutting into bars.

Nutrition Facts

calories
292
total fat 11g saturated fat 7g cholesterol 27mg sodium 144mg total carbohydrate 47g dietary fiber 1g total sugars 29g protein 3g calcium 20mg iron 1mg potassium 67mg

Amy · June 29, 2024, 01:10:53 PM

Diabetic-Friendly Apple Muffins
Just want to help diabetics.

Submitted by nina myers
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12
Yield: 1 dozen muffins
Ingredients
vegetable oil cooking spray

1 ⅔ cups all-purpose flour

2 ½ teaspoons baking powder

1 tablespoon stevia sugar substitute

1 teaspoon ground cinnamon

½ teaspoon sea salt

¼ teaspoon nutmeg

⅔ cup skim milk

1 egg, lightly beaten

¼ cup reduced-calorie margarine, melted

1 cup minced apple

Directions
Preheat oven to 400 degrees F (200 degrees C). Prepare 12 muffin cups with cooking spray.

Mix flour, baking powder, stevia, cinnamon, sea salt, and nutmeg together in a large bowl. Beat skim milk, egg, and margarine together in a separate bowl; add to flour mixture and stir just until the dry mixture is moistened. Gently fold minced apple through the batter. Spoon batter into the prepared muffin cups.

Bake in preheated oven until lightly browned on the tops, about 25 minutes.

Nutrition Facts

calories
98
total fat 3g saturated fat 1g cholesterol 16mg sodium 216mg total carbohydrate 17g dietary fiber 1g total sugars 2g protein 3g vitamin c 1mg calcium 81mg iron 2mg potassium 60mg

Amy · June 29, 2024, 01:18:47 PM

Creamy Pea Salad
This Creamy Salad is no-fuss, low-carb side dish that is perfect for midweek meals.
Prep Time
10minutes mins
Total Time
10minutes mins
Course: Side DishCuisine: American, British, Western Servings: 8 Calories: 163kcal Author: Bintu Hardy

Ingredients
For the pea salad:
450 g (1 lb) green peas fresh or defrosted from frozen
128 g (1 cup) cooked bacon cubes or pancetta
96 g (3/4 cup) mature sharp cheddar cheese grated
3 tablespoon red onion finely chopped
For the sour cream dressing:
2 tablespoons sour cream
1-2 tablespoons half fat mayonnaise
2 teaspoons cider vinegar
1/2 teaspoon paprika
salt to taste

Instructions

Combine peas, bacon, grated cheese and red onion.
Mix together salad dressing ingredients.
Add as much of the dressing as you want to the salad and mix until combined.
Serve your creamy pea salad beside any mains.

RAMMEL · June 29, 2024, 01:24:09 PM

PEANUT BUTTER SANDWICH

Time
Real fast.

Ingredients
1 - Bread
2 - Peanut Butter.

Process -
Spread peanut butter on bread.

Eat ---

Variation
May be modified by spreading jam on the peanut butter or second piece of bread on top.
You can use bananas or raisins in place of the jam..

Amy · June 29, 2024, 01:43:26 PM

Don't forget bananas too!

patricia19 · June 29, 2024, 02:03:30 PM

Waldorf Salad from Food Hero, June 2024

Prep time: 15 minutes Cook time: 15 minutes Makes: 4 cups

Crunchy apples topped with walnuts, raisins, and a nonfat creamy dressing

Ingredients:

⅓ cup chopped walnuts
2 apples, cored and diced
1 cup diced celery
½ cup raisins
¼ cup low-fat plain yogurt
½ teaspoon sugar
1 teaspoon lemon juice

Directions:

Rinse or scrub fresh fruits and vegetables under running water before preparing.
Preheat oven to 350 degrees F.
Place chopped walnuts on a baking sheet and bake for 12 to 15 minutes. Stir occasionally until they are evenly toasted.
In a large bowl, combine apples, celery, nuts and raisins.
In a small bowl, stir together yogurt, sugar and lemon juice. Pour over apple mixture and toss lightly.
Refrigerate leftovers within 2 hours.

Notes:

Serve this dish with a whole-wheat roll for a hearty meal.
Freeze extra lemon juice to use later.

patricia19 · June 29, 2024, 02:12:49 PM

Jollof Rice

Food Hero, June 2024

This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings.

Ingredients:

2 cups brown rice (see Notes)
1 can (15 ounces) diced tomatoes with juice or 3 cups chopped fresh tomato
1 medium onion (any type), chopped
4 cloves garlic, chopped
1 large red bell pepper, chopped
1 small hot pepper, chopped or ½ teaspoon cayenne pepper (see Notes)
2 Tablespoons vegetable oil
1 teaspoon turmeric
1 teaspoon thyme
2 bay leaves (optional)
2 Tablespoons tomato paste
2 ½ cups low-sodium broth (any type)
2 cups chopped leafy greens such as kale, chard, collards or cabbage
¼ cup chopped parsley or cilantro (optional)

Directions:

1. Bring a medium saucepan of water to a boil. Add brown rice and boil gently for 15 minutes. Drain rice and set aside for step 5.

2. While rice is cooking, put tomatoes in the blender and blend until smooth. Add onion, garlic and peppers and blend until smooth. If you do not have a blender, chop or mash the vegetables into very small pieces.

3. Heat oil on medium heat in a large soup pot or Dutch oven. Stir in blended vegetables, turmeric, thyme and bay leaves, if desired. Simmer for about 20 minutes, stirring every few minutes, until the sauce thickens and is reduced by about half.

4. Add tomato paste, broth, greens and rice to the saucepan. Bring mixture to a boil, then reduce heat to low. Cover pan and cook for about 15 minutes.

5. Remove lid and stir. Remove bay leaves, if used. If liquid remains, cook on low for another 5 to 10 minutes with the lid off.

6. Turn off heat, cover the pan and let sit for 5 minutes.

7. Uncover and sprinkle with parsley, if desired. Serve warm with cooked beans or grilled chicken and a tomato-cucumber salad.

8. Refrigerate leftovers within 2 hours.

Notes:

Try jalapeno, serrano or another pepper you like. For a mild flavor you can omit the hot pepper.

Amy · June 29, 2024, 04:48:06 PM

Baked Oatmeal Cups
added by Kathryn Brown
A yummy make-ahead breakfast. I warm them up for a few seconds in the microwave before serving.

Cook time: 30 Min Prep time: 20 Min Yield: 16 cups
Ingredients
2 lg eggs
1 tsp vanilla extract
2 c unsweetened applesauce
1 Tbsp honey
2 1/2 c rolled oats
1 Tbsp cinnamon
1 1/2 tsp baking powder
1 1/2 c almond milk
3/4 c dried cherries
Directions
1. Combine eggs, vanilla extract, applesauce, honey, and almond milk. Mix well. Add to liquid, oats, cinnamon, baking powder, and dried cherries.
2. Stir well to combine.
3. Spray a muffin pan with cooking spray.
4. Scoop the mixture into the greased pan. Allow to sit in the pan while the oven preheats to 350 degrees.
5. Bake 25-30 minutes until golden brown.
6. Allow to cool in the pan. These keep well in the refrigerator for 5 days.

Amy · July 09, 2024, 03:41:09 PM

Barn Raising Casserole

Prep Time: 20 minutes Cook Time: 3-4 hours on low Yield: 4 servings 1x
A simple but delicious meal of ground beef with onions, carrots, potatoes and cheese. Make it in the slow cooker or the Instant Pot.

Ingredients

1 pound lean ground beef
1/2 cup diced onion
1 carrot, shredded
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1/4 tsp smoked paprika
3 medium Yukon gold potatoes, thinly sliced
1/4 cup ketchup
1/2 cup shredded cheddar cheese
Instructions
Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the ground beef and break it up. Add in the onions and carrots. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and smoked paprika. Transfer to the slow cooker.
Stir in the potatoes and ketchup.
Cover slow cooker and cook on low for 3-4 hours.
Sprinkle the cheese on top and let it melt. Serve and enjoy!
Instant Pot Instructions:

Pour 1 ½ cups of water into bottom of Instant Pot. In a steamer basket add the potatoes. Place steamer basket into the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting. Remove the lid.
Move steamer basket out of the Instant Pot. Discard the liquid.
Turn Instant Pot to saute setting. When display says HOT add in the ground beef, onions and carrots. Cook until meat is browned and the onions are soft. Drain off excess grease.
Stir in the salt, pepper, garlic powder, smoked paprika, potatoes and ketchup.
Sprinkle the cheese on top and let it melt.
Serve and enjoy!

Find it online: https://www.365daysofcrockpot.com/barn-raising-casserole/

patricia19 · July 09, 2024, 08:30:11 PM

Quick Salsa Chicken

food Hero..July 2014

Prep time: 5 minutes Cook time: 6 to 8 hours Makes: 6 cups

Ingredients:

2 pounds boneless, skinless chicken (try a mix of dark and light pieces)

2 cups salsa (any type, red or green)

Directions:

Place chicken in the slow cooker. Pour salsa over chicken and stir until pieces are coated.

Place lid on slow cooker. Cook on HIGH for 4 hours or on LOW for 6 to 8 hours.

When ready, the chicken will fall apart easily.

Shred the chicken with 2 forks while in the slow cooker. Stir until mixed well.

Serve right away, refrigerate for up to 4 days, or freeze for up to 6 months.

One Review:

This slow cooker chicken recipe was tasty and so easy to make. I cooked it on the low setting and found it to be falling apart after 7 hours. We used the chicken for quesadillas. I like having enough extra to freeze for more meals. We used a green salsa this time, and I can imagine this is a good way to slow cook chicken with any number of different liquids.

patricia19 · July 09, 2024, 08:52:00 PM

Slow Cooker Beans

Food Hero, July 2024

Making beans in the slow cooker is easy and can save you money. Season them the way you like and make enough to freeze for more easy meals.

Prep time: 5 minutes + 6 hours soaking Cook time: 4 to 6 hours Makes: 6 cups

Ingredients:

2 cups dried beans (see Notes for red kidney beans)
4 to 6 cups water, plus more for cooking

Directions:

Rinse dried beans of your choice in a colander under running water. Remove any rocks or leaves.

In a large bowl or pot, cover beans with 4 to 6 cups water.

Soak in the refrigerator for at least 6 hours.

Drain and rinse beans, then pour into a slow cooker.

Add enough water or broth to cover them plus 2 inches.

Avoid filling the slow cooker more than ⅔ full.

Cover and cook until the beans are soft and tender, about 4 hours on HIGH or 6 hours on LOW.

Add to any recipe or meal.

Refrigerate leftovers in within 2 hours.

Notes:

Red kidney beans should be boiled on the stovetop for at least 10 minutes before adding to the slow cooker.

Add seasonings of your choice, before or after slow cooking.

Cooked beans freeze well. Measure recipe-sized amounts into labeled freezer containers to store for up to 6 months.

Substitute cooked beans for canned beans. A 15-ounce can holds about 1 ¾ cup beans.

patricia19 · July 09, 2024, 08:57:37 PM

Hummus (no tahini)

Food Hero, July 2024

Prep time: 5 minutes Makes: 2 cups

Ingredients:

1 can (15 ounces) garbanzo beans, drained and rinsed

2 Tablespoons lemon juice (fresh or bottled)

2 teaspoons vegetable oil

½ cup nonfat plain yogurt

1 clove garlic, or ¼ teaspoon garlic powder

¼ teaspoon pepper

½ teaspoon cumin

Directions:

Place all ingredients in a blender.

Blend to desired consistency (more time for smooth dip, less for a chunky dip).

If hummus seems too thick, add 2 teaspoons water.

Refrigerate leftovers within 2 hours.

OR

Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.

Mix with other ingredients in a small bowl.

If hummus seems too thick, add 2 teaspoons of water.

Refrigerate leftovers within 2 hours.

Notes:

Change the flavor by adding chili powder, hot sauce, or chopped cilantro or parsley.

Serve with fresh vegetables or Baked Tortilla Chips.

Freeze extra lemon juice to use later.

Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.

patricia19 · July 11, 2024, 03:14:44 PM

Lost and Found Casserole

Prep Time: 20 minutes Yield: 3–4 servings

An easy slow cooker or stovetop recipe with chicken, zucchini, cheese and crispy fried onions.
Ingredients:

1 Tbsp olive oil
1/2 cup finely diced onion
3 boneless skinless chicken thighs, cut into 1 inch pieces
2 medium zucchini, quartered and cut into 1 inch pieces
1 tsp dried basil
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp black pepper
1 ounces of sharp cheddar cheese, shredded
1/2 cup of crispy fried onions

Instructions:

Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and saute for 4 minutes. Transfer to the slow cooker.
Stir in the chicken, zucchini, basil, salt, garlic powder and pepper.
Cover and cook on low for 2 hours.
Stir in the cheese and fried onions. Serve and enjoy!

Stovetop Instructions:

Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and chicken and saute for 5 minutes.
Stir in the zucchini, basil, salt, garlic powder and pepper. Cook on medium heat until zucchini is tender.
Stir in the cheese and fried onions. Serve and enjoy!

Category: Chicken
Method: Slow Cooker or Stovetop

Amy · July 12, 2024, 01:36:28 PM

Easy Stuffed Burgers
The easiest stuffed burgers you'll ever make! Tender, juicy and flavorful beef patties are stuffed with cheddar cheese, mushrooms and onions.
CourseMain Dishes
CuisineAmerican
KeywordEasy Stuffed Burgers
Prep Time10minutes minutes
Cook Time22minutes minutes
Total Time32minutes minutes
Servings5
Calories642kcal
AuthorStacie Vaughan

Ingredients
2 lb lean ground beef
1 tbsp BBQ seasoning I love House of BBQ Experts Montreal spice mix and rub
1 tbsp extra virgin olive oil
1 medium yellow onion chopped
1 cup white button mushrooms chopped
1 cup cheddar cheese grated
salt and pepper to taste
Burger Toppings
cooked sliced bacon
lettuce
sliced tomatoes
ketchup try House of BBQ Experts Ketchot sauce - so good!
mustard
relish
mayonnaise
buns
Instructions

Add extra virgin olive oil to a large skillet over medium heat. Add mushrooms and onions. Cook, stirring often, for about 10 to 15 minutes, or until onions are softened and starting to caramelize. Season, to taste, with salt and pepper. Remove from heat.
In a large bowl, add ground beef and BBQ seasoning. Mix together. I find using clean hands works the best to combine everything.
How to Stuff Burgers with The Stuffer from House of BBQ Experts
Using a Burger Press, create your stuffed burgers. I recommend getting The Stuffer from House of BBQ Experts.
Choose the regular size base (½ lb) at the bottom of the press.
Fill the press about ¾ full with the beef.
Press the meat with the small end of the press to make an indent for the fillings.

Fill with cooked mushrooms, onions and cheese.
Place more ground beef on top of the filling. Use the other end of the Stuffer to press and seal the meat.
How to Grill
Heat an oiled grill to medium heat. Add burgers. Grill for 6 minutes on each side.
To Serve
Top your burgers with your favorite toppings.
Nutrition
Serving: 1g | Calories: 642kcal | Carbohydrates: 12g | Protein: 62g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 708mg | Fiber: 2g | Sugar: 5g

Amy · July 12, 2024, 01:38:33 PM

Burger Hobo Packets
created by stacie vaughan
Servings 6
Prep Time 15minutes minutesCook Time 45minutes minutesTotal Time 1hour hour
These delicious and easy to make campfire foil packet dinners are the perfect weeknight family meal. Make in the oven, over a campfire, on the grill or in a smoker. Clean up is a breeze

Ingredients

2 lb lean ground beef
1 packet dried onion soup mix
1 ½ lb baby gold potatoes quartered
12 oz frozen crinkle cut carrots
1 red onion (medium) large diced
1 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
6 slices Colby Jack cheese
Instructions
Preheat the oven to 350°F.
Place the ground beef with onion soup mix into a large bowl and mix to combine.
Separate the ground beef into 6 equal-sized portions. Shape into patties and set aside.
Place the cut potatoes, carrots, onion, olive oil, garlic powder, salt, pepper, and paprika into a large bowl and stir to combine so the veggies are coated.

Lay a 12×18" piece of heavy-duty foil on the counter. Spray with cooking spray. Place ⅙ of the veggies in the middle of the foil. Add a hamburger patty on top. Close the foil around the ingredients to form a little pouch.
Place on sheet trays and bake for 45 minutes or until the veggies are tender and the burger patties reach at least 160°F.
Open the foil packets and place a slice of cheese on top of the burger patty. Loosely cover with foil again for about 5 minutes until the cheese is melted. Serve.

Nutrition
Calories: 475kcal | Carbohydrates: 32g | Protein: 43g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1244mg | Potassium: 1257mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8184IU | Vitamin C: 25mg | Calcium: 253mg | Iron: 5mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

patricia19 · July 12, 2024, 01:58:48 PM

Amy, I remember my mom preparing these for the cooler when we went camping in the fifties. Although the meat was usually moose, caribou or bear rather than beef.

I haven't thought about those in years.

patricia19 · July 12, 2024, 03:37:12 PM

Creamy Parmesan Peppercorn Dressing
by James Delmage and Tara

Creamy Parmesan Peppercorn Dressing comes together in minutes and is so much better than anything you'll buy at the grocery store!

Prep: 10 minutes Total: 10 minutes Servings: 16 servings

Ingredients:

▢ 1/4 cup buttermilk
▢ 1/4 cup red wine vinegar
▢ 1/2 cup sour cream
▢ 1/2 cup mayonnaise
▢ 1/2 cup finely grated parmesan
▢ 2 teaspoons dried oregano
▢ 1/4 cup minced Italian flat-leaf parsley
▢ 1 1/2 tablespoons coarse freshly cracked pepper see notes
▢ 1 clove garlic paste
▢ salt to taste

Instructions:

In a large bowl, whisk the ingredients until a smooth creamy dressing has formed. Alternatively, use a food processor.
Taste the dressing and season with salt and pepper to taste. If the dressing is too thick, simply thin with water, an ounce at a time. Enjoy!

Notes:

Crush all of the peppercorns then add a bit at a time until the pepper amount reaches your liking. The coarseness of the pepper grind will affect the final peppery taste of the dressing.
One serving of dressing equals 2 tablespoons. This recipe makes a bit over 2 cups of dressing or 16 servings.
This dressing can be made by hand whisking, in the blender, or by adding the ingredients to a mason jar with the cap on and shaking vigorously. If using a blender, mix in the peppercorns after blending.
Dressing can be saved in the fridge for up to 7 days.

patricia19 · July 12, 2024, 05:39:47 PM

Dump and Bake Chicken Parmesan Casserole Is Your Easiest Dinner Yet

This one-dish take on the classic is a total crowd pleaser.

By Sarah Martens

Updated on June 27, 2024
Recipe tested by Sarah Brekke, MS

Classic chicken Parmesan is made with a crispy fried chicken breast, mozzarella cheese, and marinara sauce. It's often served over pasta and is a truly delicious class Italian dish. Here, we've kept all the familiar flavors but given them a weeknight-ready upgrade. This dump and bake casserole can be assembled in just 10 minutes and cooks in just one pan.

Prep Time: 10 mins Bake Time: 50 mins Total Time: 1 hr Servings: 8 Yield: 12 cups

Parmesan Chicken Casserole Ingredients:

This parmesan chicken casserole recipe is as easy as tossing the ingredients into a baking dish. If you have leftover rotisserie chicken, it's a great substitute for the chicken breast.

Pasta: You can use any type of short dried pasta in this chicken casserole. We recommend campanelle or penne pasta but rigatoni or rotini will work great.

Sauce: Choose your favorite jarred marinara sauce. Our Test Kitchen recommends Rao's.

Chicken: There's no need to precook chicken for this easy dinner recipe. It cooks along with the pasta to tender perfection in the oven. However, you can easily swap in pre-cooked leftover chicken.

Panko: Our Test Kitchen found that Panko breadcrumbs created the crispiest topping and closely mimics the fried texture of classic chicken parm. If you can't find them, swap in Italian breadcrumbs.

Cheese: Parmesan and mozzarella are the finishing touch on this chicken casserole recipe. You'll know it's ready when the cheese is melted and starting to brown.

How to Make Dump and Bake Chicken Parmesan:

You'll need just 10 minutes to get this chicken casserole into the oven.

Step 1: Add the "raw" ingredients to the pan. You'll start with the bite-size chicken, pasta, marinara sauce, and water.
Step 2: Bake until the chicken is completely cooked and the pasta is al dente. The water will be absorbed during the process.
Step 3: Stir well before adding the topping.
Step 4: Finish with the crispy Panko topping and plenty of cheese. Return the casserole to the oven and bake until it's golden-brown and melty.

How to Serve Dump and Bake Chicken Parmesan:

This dump and bake chicken casserole recipe is best served fresh and warm from the oven. It's a complete meal on its own but it's great served with crusty bread, a fresh salad, or a veggie side dish like seared broccoli or roasted carrots. It's also great with a sprinkle of crushed red pepper and Parmesan cheese.

How to Store Chicken Parmesan Casserole:

This chicken Parmesan casserole is best served the day it's made but it will last for 3 to 4 days in the fridge. Store it in an airtight container. Our Test Kitchen doesn't recommend freezing this chicken recipe as the textures can change once thawed.

Ingredients:

12 ounces dried campanelle pasta or penne pasta

1 32 ounce jar pasta sauce (such as Rao's®)

2 1/4 cups water ( Note: All 5 reviews suggested cutting back on the amount of water as noodles were soft).

1 1/2 pounds skinless, boneless chicken breast, cut into bite size pieces

1 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup panko bread crumbs

1/2 cup parmesan cheese, grated

2 tablespoons chopped parsley

2 tablespoons butter

2 cups mozzarella cheese, shredded

Directions:

Preheat oven to 400ºF. Coat a 9x13-inch baking dish with cooking spray.

Add pasta, sauce, water, chicken, salt and pepper to the baking dish; stir to combine.

Cover baking dish tightly with foil. Bake for 40 minutes.

Meanwhile in a small bowl combine panko bread crumbs, Parmesan, parsley and butter.

Uncover pasta and stir. Sprinkle mozzarella cheese and the panko bread crumb mixture over the pasta. Bake an additional 10 minutes until cheese is melted, top is beginning to brown and chicken is cooked through.

patricia19 · July 18, 2024, 01:33:46 PM

Fresh Berry Terrine

Fresh berry terrine By Jenn Segal...July 17th 2024

This fresh berry terrine in white grape-flavored gelatin is the perfect light dessert.

Servings: 8

Ingredients:

1¼ pounds mixed berries, such as blueberries, raspberries, blackberries and strawberries (cut the strawberries in half)

2 cups white grape juice

2 (¼-ounce) packets of unflavored gelatin

3 tablespoons sugar

Preparation:

Place the berries in an 8x4-inch loaf pan. Distribute them around evenly.

Pour ½ cup of the grape juice into a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.

Meanwhile, bring the remaining 1½ cups of juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine.

Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm.

To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn't, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel.

Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife. The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving.

patricia19 · July 19, 2024, 05:32:20 PM

From Food Hero

Quick Chili

Prep time: 5 minutes
Cook time: 20 minutes
Makes: 6 Cups

With 5 ingredients and 30 minutes, you will have a hearty and satisfying chili. You can easily customize this recipe by adding your favorite veggies and toppings.

Ingredients:

½ pound lean ground meat (15% fat)
1 medium onion, chopped
1 can (15 ounces) kidney beans with liquid
2 cans (14.5 ounces each) diced tomatoes with liquid
2 Tablespoons chili powder

Directions:

Rinse or scrub fresh vegetables under running water before preparing.
Brown meat and onions in a large skillet over medium-high heat (350 F degrees in an electric skillet).
Drain fat (see Notes).
Add undrained beans, tomatoes with liquid and chili powder.
Reduce heat to low (250 F degrees in an electric skillet), cover and cook for 10 minutes. Serve warm.
Refrigerate leftovers within 2 hours.

Notes:

Serve with shredded cabbage, low fat sour cream, cilantro or grated cheese.
Add other vegetables such as bell peppers, carrots, celery, and corn, if desired.
Add dried cumin, oregano or red pepper flakes while browning for extra flavor!
Try adding cilantro on top for more flavor.
Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.

Random Image

User

Shoutbox

What's for dinner? 2020

Amy

Amy

Amy

Tomereader1

patricia19

patricia19

Amy

patricia19

Amy

Amy

Amy

Amy

Amy

RAMMEL

Amy

patricia19

patricia19

Amy

Amy

patricia19

patricia19

patricia19

patricia19

Amy

Amy

patricia19

patricia19

patricia19

patricia19

patricia19